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- Photo: omefrans / Flickr
This recipe for baked tuna with anchovies is a rather unusual one that dates back to 19th century France. It has been adapted over time but retains its original appeal. The dish will take about three-quarters of an hour to prepare and then requires an hour of cooking time. To serve four portions, you will need a kilogram of tuna steaks, as well as young spinach, tomatoes, onions, garlic, dry white wine and a lemon. You can use fresh or frozen tuna.
Ingredients
Measure out the following ingredients for your baked tuna with anchovies dish: 1 kg of tuna steaks, 55 grams of anchovy fillets (soaked in cold water for half an hour), a teaspoon of dry basil, 2 bunches of washed and trimmed young spinach, 150 grams of skinned, seeded and sliced tomatoes, 6 crushed garlic cloves, 2 finely sliced onions, a large lemon that has been sliced (remove the rind), a cup of dry white wine and some salt and pepper to taste. You will also need some olive oil.
Method
Boil some water and blanch the tuna steaks by pouring the boiling water over them. Pat them dry with some paper towels and then ‘lard’ the fish. To lard the tuna steaks, make incisions into the flesh and then fill the incisions on one side of each steak with the anchovy fillets. The gap between each incision should be about 3 centimetres.
Place some olive oil into the bottom of a casserole dish (it should just fit the tuna steaks). Sprinkle the dried basil over both sides of the fish and let it rest while you line the base of the casserole dish with the vegetables.
Place half of the spinach leaves down first then layer half of the tomato slices over the spinach. Sprinkle half the crushed garlic over the tomatoes and then layer half of the onion and lemon slices. Place the fish steaks down and season with salt and pepper. Slice the last batch of spinach and layer it, repeating the process with the remaining ingredients.
Pour over the wine, another sprinkling of oil and bake at 170 degrees Celsius for an hour.
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